Creamy Dill Chicken with Roasted Potatoes and Green Beans

This creamy dill chicken is all about the sauce-a luscious blend of sour cream, Dijon mustard and fresh dill that coats tender pan-seared chicken, crispy roasted potatoes and green beans. It’s a complete meal that comes together quickly, perfect for a busy weeknight.

The combination of tangy mustard, fresh herbs and creamy sauce elevates simple ingredients into a restaurant-quality dish. Serve it straight from the skillet for a comforting dinner that everyone will love.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the upper and middle positions. Wash and dry all produce. Pick the dill fronds from the stems and discard the stems; finely chop the fronds. Cut the potatoes into ½-inch cubes.
2. Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until lightly browned and tender, 22-25 minutes.
3. While the potatoes roast, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off the heat, remove the chicken from the pan and set aside to rest.
4. While the chicken cooks, toss the green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
5. To the pan used for the chicken, add the sour cream, stock concentrate, 1 teaspoon dill, 1 teaspoon mustard (you’ll have extra) and 2 tablespoons water (¼ cup for 4 servings). Stir off the heat, scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce seems thick, add more water, 1 teaspoon at a time, until it reaches a drizzling consistency.
6. Slice the chicken crosswise. Divide the chicken, potatoes and green beans among plates. Drizzle the sauce over everything and garnish with the remaining dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but use about 1 teaspoon dried dill in the sauce and skip the garnish, as dried dill is more concentrated.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.